People often ask me,
“Why do Korean cake decorators use bean paste or Italian meringue buttercream to pipe flowers?”
To be honest, I used to wonder the same thing when I first started learning flower piping. I didn’t have a clear answer back then — just curiosity. So I began experimenting, doing a bit of research, and slowly, the pieces came together.
If you’ve been curious too, let me walk you through what I found — and why these two mediums are so special in Korean cake art.
What Is Bean Paste and Why Is It Used in Korean Cakes?
Let’s start with bean paste, which might sound unusual if you’re more familiar with Western-style buttercreams or fondant.
In Korea, there’s a strong tradition of making desserts with rice, beans, and naturally derived ingredients. Many Korean bakers make cakes using rice flour instead of the typical sponge or genoise. So it makes perfect sense that the decoration would align with the flavour and texture of the cake.
Bean paste is smooth, firm, and beautifully pliable — ideal for piping flowers that hold their shape with precision. It’s often made from white kidney beans or mung beans, resulting in a subtly sweet paste with a soft, natural hue. And importantly, it complements the delicate flavours of traditional Korean-style cakes without overpowering them.
What I personally love is how it connects modern cake artistry with the roots of Korean dessert culture. It feels meaningful — like a bridge between past and present.
Why Buttercream? And Which One Is Best for Piping Flowers?
When it comes to buttercream flower cakes, stability is everything. Especially if you're piping delicate roses, chrysanthemums, or peonies — your buttercream needs to hold its shape, not melt or smudge.
Here’s what I discovered through trial and error with three popular types of buttercream.
1. American Buttercream
(Butter + Icing Sugar + Milk or Vanilla)
This one’s widely used because it’s easy, quick, and stiff enough for beginners. But for me, it’s just too sweet — and the texture can be a bit grainy. It’s great for practice, but not for cakes I want people to remember for their taste and beauty.
2. Swiss Meringue Buttercream
(Egg Whites + Sugar Heated to 65°C, Then Whipped with Butter)
Swiss meringue is silky, smooth, and less sweet than the American version. I loved the taste, but it lacked the firmness I needed. Because the sugar is only cooked to a lower temperature, the buttercream stays soft. That softness is lovely on a spoon but doesn’t always hold up when you’re piping intricate flower petals — they can droop or blur too easily.
3. Italian Meringue Buttercream — My Favourite
(Sugar Syrup Cooked to 118°C, Whipped Into Egg Whites, Then Combined with Butter)
Italian meringue buttercream is a game-changer. Cooking the sugar syrup to 118°C evaporates more water, making the meringue thicker and more stable. When it’s whipped into egg whites and combined with butter, it creates a light, smooth, stable buttercream that holds even the finest flower details beautifully.
Yes, it’s a bit trickier to master. You need a sugar thermometer and a bit of patience. But once you get the hang of it? It’s completely worth it. The flavour is balanced, the texture is dreamy, and the results are always reliable — even in slightly warmer weather.
Final Thoughts: A Balance of Beauty, Taste, and Tradition
So, why do Korean cake artists use bean paste or Italian meringue buttercream?
Because both mediums bring something unique:
– Bean paste ties into tradition and gives clean, elegant results on rice-based cakes.
– Italian meringue buttercream offers structure, refinement, and taste — a beautiful match for intricately piped designs.
Together, they allow artists like me to create cakes that are not just beautiful, but meaningful and delicious, too.
Want to Learn More?
If you’re curious to try flower piping with the right buttercream, I’d love to share more.
📩 Sign up for my newsletter to join the waitlist — I’ll be sending out my perfect Italian meringue buttercream recipe very soon, along with tips for flower piping beginners.
Let’s bring more beauty (and balance) to buttercream, one petal at a time.
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